Preheat oven to 350°F. Line a 9x13-inch baking pan with nonstick foil or parchment and lightly spray the lining with cooking spray; set the pan aside.

Coarsely chop the 16 Mint Oreos and the 14 Andes Mints. Divide the chopped Oreos into two equal portions (8 Oreos each). Measure 1 cup chocolate chunks and divide into two 1/2-cup portions.

Press the 16 ounces refrigerated chocolate chip cookie dough evenly into the bottom of the prepared pan to form a uniform base.

Bake the cookie-dough base for 15 minutes. Remove the pan from the oven.

Immediately sprinkle half of the chopped Mint Oreos (8 Oreos), 1/2 cup of the chocolate chunks, and all of the coarsely chopped Andes Mints evenly over the hot cookie base.

Evenly drizzle all 14 ounces of the sweetened condensed milk over the toppings (it does not need to perfectly cover every spot).

Scatter the remaining chopped Mint Oreos, the remaining 1/2 cup chocolate chunks, the 10 Ghirardelli Mint Chocolates, and the 1/2 cup white chocolate chips over the condensed milk layer.

Return the pan to the oven and bake an additional 25 minutes, or until the condensed milk is a light caramel color and the edges are set.

Remove from the oven and allow the bars to cool completely in the pan for at least 2 hours before lifting out and slicing.

Store the bars airtight at room temperature for up to 1 week or in the freezer for up to 3 months.